-

Rice Pudding Recipe

Quick easy naturally gluten free dessert (or breakfast) recipe.

Rice Pudding

Rice pudding is one of those classic comfort foods you can't live without, and can eat anytime - breakfast, dessert or supper. Children of all ages love it.

This rice pudding can be either a vegan dessert or lacto-vegetarian dessert recipe. It's minimally sweetened, with no added fat, plus it has protein, and complex carbs for energy.

What more could you want out of life?

Total prep & cook time: 30 min

4 Servings

Nutrition Data Per Serving: 269 Cal, 7g Fat, 85mg Sodium, 48g Carb, 2g Fiber, 25g Sugars, 5g Protein, low cholesterol, good source Riboflavin & Manganese, Estimated Glycemic Load 26

Ingredients

  • 1 1/2 cup cooked rice (any kind, brown or white)
  • 4 cups dairy or almond milk
  • 1/4 cup blanched almonds (approximately 20 almonds)
  • 1/4 cup raisins
  • 1/4 cup currants
  • 2 - 4 Tbsp unbleached organic cane sugar or maple syrup. Substitute stevia if desired.
  • 6 whole green cardamom pods
  • 2 inch piece cinnamon stick
  • 1 tsp vanilla extract OR 1 whole vanilla bean
Savvy Vegetarian Facebook Page

Directions:

  1. Blanche almonds: Add to boiling water. Turn off heat and let sit for 1 minute. Drain and add cold water until almonds are cool. Slip off the skins
  2. Blend blanched almonds with 1/2 cup of the milk until smooth
  3. Combine all ingredients in a 6 quart saucepan
  4. For a thicker pudding, start with 3 cups of milk and add more as needed. Remember it will thicken up as it cools.
  5. Bring rice pudding ingredients to a boil, then reduce heat to simmer.
  6. Mash any lumps out of the rice with a spatula or wooden spoon
  7. Cover and cook rice pudding for 20 minutes, stirring occasionally, until the rice pudding has thickened to desired consistency
  8. Rice pudding will thicken more as it cools, so don't overcook it
Protein Ebook

Remove cardamom pods & vanilla bean before serving. Serve warm or chilled. Store covered in the refrigerator.

Nut Allergy Version of the Rice Pudding Recipe: We've used almond milk for vegan rice pudding, but you could also use rice milk. Add 1/4 cup powdered tapioca instead of ground almonds.

Rice pudding is ideal to take along to a pot luck, work, or school, serve to guests, for a family dessert, breakfast or snack. It's a great way to use up left-over rice, and multiplies beautifully.

On the off chance that you have some left over, rice pudding keeps well in the fridge.

Your comments & questions help improve our recipes, so don't be shy! Contact Us

More Puddingy Recipes

Quinoa Recipe Ebook
Acai Berry Banana Parfait Avocado Lime Sorbet Cashew Cream Toppping Coconut Fruit Tart Coconut Whipped Cream Vegan Banana Pudding Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; Print
Pinterest   pin_it_button   Google+  
Subscribe
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; pinit_fg_en_round_red_32


Savvy Vegetarian